Herby Chickpea Pancakes


….so obviously I had a major bereavement in December, and January’s been manic at work. So I booked off Friday afternoon and Monday, bit of a long weekend just to chill, get a few outstanding things done (broadband! broadband dammit!) and generally Not Be Dealing With Stressful Shit. So of course on Thursday night I just wandered innocently into the bathroom, and promptly got half a pint of cold water down the back of the neck. (And yes, I did scream like a girl).

The hot water boiler is located in a cavity above the bathroom, it is leaking slowly but steadily, and, once again, the bloody immersion heater has failed. I mean, as I rent I don’t have to pay for repairs, but it means 2/3 days without hot water and random men with toolkits stomping round the place. When I was hoping to spend a couple of days just sauntering round my flat in knickers and a t-shirt with a glass of something medicinal in my hand.

As consolation I treated myself to a version of these herby chickpea pancakes by Hugh Fearnley-Whittingstall, and a Firefly marathon. I’ll be trying my hand at a mung-bean hummus shortly as well….



Chickpea (gram) flour
Cayenne pepper
Garam masala
Curry powder
Two fat garlic cloves, minced
Button mushrooms, cut up small
Cooked potato, also cut up small
Shallots, cut up small

For the pancakes – mix the chickpea flour, half the garlic, salt, cayenne, cumin, coriander, cumin and parsley. Whisk with water until you have a smooth batter. Set aside to rest for 20-30 minutes, then re-whisk if necessary as gram flour has a tendency to settle.

Heat vegetable oil or butter in a wok and gently sauté the shallots with a pinch of salt until they turn golden. Add the garlic, curry powder and garam masala, then stir for a minute or so. Raise the heat, add the mushrooms and sauté until they colour. Add the potatoes and parsley. Fry for a minute or two, then mix in the yogurt and allow to heat through, season and take off the heat.

Pour a little vegetable into a non-stick frying pan on medium-high heat. Pour a ladleful of batter in and swirl. Cook for a few minutes, then flip and cook the other side. Repeat with the rest of the batter.

Place some of the mushroom mixture in the middle of the pancakes, roll and then serve.


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